A Real-Time PCR for Detection and Quantification of Mycoplasma ovipneumoniae

por YANG, Falong, DAO, Xiaofang, RODRIGUEZ-PALACIOS, Alex, FENG, Xufei, TANG, Cheng, YANG, Xiaonong, YUE, Hua
Publicado 2014

Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose...

por Zhao, Xin, Feng, Jianying, Laghi, Luca, Deng, Jing, Dao, Xiaofang, Tang, Junni, Ji, Lili, Zhu, Chenglin, Picone, Gianfranco
Publicado 2023

Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat

por Chen, Juan, Niu, Ying, Wang, Jie, Yang, Ziyao, Cai, Zijian, Dao, Xiaofang, Wang, Chengen, Wang, Yong, Lin, Yaqiu
Publicado 2022